Description
A refreshing no-bake cake with layers of lemon and blueberry flavors.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1/4 cup lemon curd
Instructions
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy whipping cream, lemon juice, and lemon zest, and mix until fluffy.
- Spread half the cream mixture over the crust.
- Add a layer of blueberries on top.
- Spread the remaining cream mixture over the blueberries.
- Drizzle lemon curd on top and swirl it lightly.
- Chill in the fridge for at least 4 hours.
- Slice and serve chilled.
Notes
- Use fresh blueberries for best flavor.
- Let the cake chill overnight for better results.
- Top with additional blueberries and lemon zest for garnish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: No-Bake Lemon Blueberry Cream Cake, Lemon Cake, Blueberry Dessert